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Crunchy Fish Sticks With Carrot-Apple Slaw


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1/3 cup(s) all-purpose flour

2/3 cup(s) yellow cornmeal

3 large egg whites, lightly beaten

1 teaspoon(s) kosher salt

1 teaspoon(s) garlic hot pepper sauce

1.5 pound(s) tilapia or catfish fillets, cut into 3- by 1-inch sticks

2/3 cup(s) canola oil

1/4 cup(s) tartar sauce , for dipping

3 tablespoon(s) honey mustard, for dipping

1 carton(s) (6-ounce) plain or vanilla low-fat yogurt

1 tablespoon(s) minced shallot

2 teaspoon(s) fresh lemon juice

2 teaspoon(s) chopped tarragon or parsley

1 Granny Smith apple, cored and thinly sliced

1 Braeburn apple, cored and thinly sliced

2 cup(s) shredded carrots

1/4 cup(s) dried cranberries

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